Nutritionists promote healthy eating and lifestyles to individuals, communities and populations. Nutritionists create opportunities for people to learn about food and nutrition, design food products to support a healthy diet, influence food systems to foster sustainability, and advocate for a safe and equitable food supply across the globe. Studies in nutrition therefore include the science behind food and nutrition – human physiology and biochemistry, food and culinary nutrition science and the role of food and nutrition in health promotion and disease prevention.

Nutrition links very closely with the national and global health priorities related to overnutrition and risk of obesity, diabetes and cardiovascular disease, much of which is preventable through a healthy lifestyle.

ACU's program will focus on nutrition for general health, with understanding of the role of food and nutrition in chronic disease management, Indigenous health, and other emerging areas in the industry. It will appeal to anyone interested in a career as a nutritionists in public health and policy, in food and nutrition education and communication, in food science and technology, and in the research and food product development sectors.

The program will also provide the basis for postgraduate studies in dietetics. Dietitians treat disease through diet and therefore require additional studies and clinical practice in health settings.

Examples of the work and settings the course prepares graduates for:

• National and international health agencies
• State and federal government health departments
• Public health nutritionist
• Industry nutritionist
• Private practice nutritionist
• Nutrition assessment
• Nutrition communicator
• Food science and technology industry
• Food safety and regulation
• Quality assurance
• Research and product development
• Education sector